Lamb and Apricot Tagine

22 Aug

This is a real hearty dish yet healthy and full of flavor. It is not overly sweet like some tagines, it just has a subtle sweetness from the apricots. The lamb is so tender after its long cooking that it is practically falling apart and just melts in your mouth.  This a great dish to make in big batches and freeze it, so handy. It is quick and easy to throw together and doesn’t have too many ingredients, perfect to throw on the night before or in the morning of a busy day and at the end of the day, tadaa, you have a delicious meal. I served mine with brussel sprouts, because they were just ready from the garden but feel free to leave them out or use a different vegetable. 🙂

Lamb and Apricot Tagine (Serves 4)

2tbsp olive oil

1 onion, diced

2 cloves of garlic, minced/finely chopped

1tbsp ras el hanout(You should be able to find this in any large supermarket)

1tsp dried coriander

700g lamb leg, diced and fat removed

5 carrots, roughly chopped

200g dried apricots

400g can chopped tomatoes

500ml lamb/beef stock

zest of 1 lemon

300g coucous

460ml stock

  • Preheat the oven to 180ºc/350ºf. Heat the olive oil in a flameproof casserole dish, add the onion and cook for 5mins until softened. Then add the garlic, ras el hanout and coriander and cook for 2mins more, stirring constantly to prevent it burning.
  • Add the lamb, carrots, apricots, chopped tomatoes and stock and season well with salt and pepper.
  • Bring to the boil, then put the lid on and transfer to the oven to cook for 1hr, then turn the temp down to 160ºc/ºf and cook until the lamb is tender, about 30-45mins.
  • About 10mins, before the tagine is finished, put the couscous in a bowl and pour over the stock. Put a plate over the bowl and leave until all the liquid has been absorbed, about 10mins.
  • Check the tagines seasoning and add the lemon zest. Fluff the couscous with a fork then serve with the tagine.
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